Ezekiel Bread

Whole Bread

This is a hearty, and complete protein bread that is one of my absolute favorite meals.

combine the following whole grains

2 1/2 cups hard red wheat
1 1/2 cups spelt or rye
1/2 cup barley (hulled barley)
1/4 cup millet
1/4 cup lentils (green preferred)
2 tbsp great northern beans
2 tbsp red kidney beans
2 tbsp pinto beans

stir the above ingredients well and grind in a flour mill

4 cups lukewarm water
1 cup honey
1/2 cup oil
2 tsp salt
freshly mixed flour from above mixture of grains
2 tsp yeast

in large bowl, combine water, honey, oil, and salt. ad all flour and yeast. stir until well kneaded. about ten minutes. this is a batter type bread and will not form a smooth ball.

pour dough into greased pans. let rise in warm place for an hour our until dough is 1/4 inch from the top of pan. DO NOT OVER RISE! will overflow pan while baking. bake a 350 degrees for 45-50 minutes in loaf pans.
makes a complete protein in a tasty bread.



About dallashyland

Dallas Hyland is a professional technical writer, freelance writer and journalist, award-winning photographer, and documentary filmmaker. As a senior writer and editor-at-large at The Independent, Hyland’s investigative journalism, opinion columns, and photo essays have ranged in topics from local political and environmental issues to drug trafficking in Utah. He has also worked the international front, covering issues such as human trafficking in Colombia. His photography and film work has received recognition as well as a few modest awards and in 2015, he was a finalist for the Mark of Excellence Award from the Society of Professional Journalists. Based in southern Utah, he works tirelessly at his passion for getting after the truth and occasionally telling a good story. On his rare off-days, he can be found with his family and friends exploring the pristine outdoors of Utah and beyond.

Posted on April 4, 2014, in Uncategorized. Bookmark the permalink. Leave a comment.

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